These are full of fat. But also flavor and taste. Such pancakes are a wonderful side dish or snack. My grandma often carried a basket full of hot potato pancakes to her large family. They were digging up the year’s potato harvest. Or cutting down trees in the forest. And they needed a meal full of calories to keep them going.
Potato Pancakes:
- 500 g or 1 lb peeled potatoes
- 100 g or 0.2 lb wheat flour
- 1 egg
- 5 garlic cloves
- 2 teaspoons marjoram
- 1 large onion
- 1 teaspoon cumin powder
- 1 pinch black pepper
- 1 teaspoon salt
The main idea here is to turn the solid ingredients into something you can mix and put on a pan with a spoon. You can use a food processor and turn everything into mush. Easy, and quick. Or you can have a bit of texture in the pancakes and process everything except for the potatoes and flour. Grate the potatoes into very thin slices, sprinkle in the flour and mix.
It is possible you will need to alter the flour amount. Each potato type releases a different volume of water. You need a pancake batter that resembles yogurt in thickness. Keep in mind that more flour may need one more pinch of salt.
Fry the pancakes on high heat. I prefer to use lard. But feel free to use any kind of suitable frying fat. The key to good pancakes is a pool of fat where they can get crispy and soft. Not enough fat will result in bland and dry pancakes.
The pancakes are done when crispy and brown. Put them on paper towels to get rid of the excess fat.
These pancakes go well with sour types of soups or stewed meat dishes. Or you can sprinkle them with cheese.
Potatoes like friends:
You do not have to use just potatoes. Any vegetable that resembles their texture will make great pancakes. Pumpkin, celery root, and beetroot will give this dish a unique flavor and color. Don’t hesitate to experiment and mix. And use any spare vegetable in your household.
Glenn's Nest 